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Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
This recipe is:
Quick
Nutritional Facts 1 serving (1 piece) equals 260 calories, 16 g fat (4 g saturated fat), 0 cholesterol, 222 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pastry for Double Pie-Crust in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p142
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Reviewed on Oct. 02, 2011 by sksand
Having never made a pie before, I used this recipe to make my first apple pie, and I love apple pie. It came out fantastic.
Reviewed on Sep. 17, 2011 by aperu01
I just made an apple pie and this crust recipe is the best! I used the Crisco butter stick shortening and the crust came out perfect. Everyone who had a slice complimented me on the crust.
Reviewed on Nov. 17, 2010 by wtkatie
I used the butter flavored Crisco. The dough was delicious and flaky. I refigerated mine before rolling it out. It was easier to handle.
Reviewed on Oct. 07, 2010 by caruv25
This is so much like the one I've been making for 45 years that was passed down by my mother. It is a winner!
Reviewed on Dec. 25, 2009 by Deedle Dee
After MANY years of not making pie crusts and then trying recipe after recipe, I gave in and tried "just one more". This recipe made the search worth it. The crust was flaky, tender and delicious!
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